Go Back
5 from 1 vote
Hot & Sweet Pork Ribs

Succulent and 'fall-off-the-bone' delicious, these delicately spiced, sweet & with a slight tang pork ribs are a must for any party you host!

Author: Shireen Sequeira @ www.ruchikrandhap.com
  • 30 pork ribs
  • 100 grams soft brown sugar
  • 3 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons Kashmiri red chilli powder
  • 2 teaspoons paprika or cayenne pepper powder
  • 1 teaspoon garlic powder (or 2 teaspoons fresh garlic, finely chopped)
  • 1 teaspoon ginger powder (or 2 teaspoons fresh ginger, finely chopped)
  • 1 teaspoon vinegar
  • 1 teaspoon pepper powder
  • 1 teaspoon dried herbs (like oregano or rosemary)
  • 1-1/2 teaspoon salt or to taste * see note
  • 100 grams brown sugar
  • 1 teaspoon chilli sauce (like sriracha)
  • 1 teaspoon of honey
  • pinch of salt
  1. Wash the pork ribs and drain off the excess water. Pat dry using a kitchen tissue. Mix all the ingredients mentioned under 'Marination' with the pork ribs and place them in a large roasting pan. Seal the pan completely with aluminium foil. Refrigerate overnight or for at least 4-6 hours

  2. When you are ready to roast the ribs, pop the sealed roasting pan in an oven and let the ribs slow roast at 150 degrees C for 3 hours.
  3. After 3 hours, carefully open the roasting pan and discard the foil. Return it back to the oven and cook for 30 minutes till the stock thickens.
  4. Remove from the oven again, separate the stock from the ribs gently as the meat may fall off the bones. Strain the stock and boil it in a saucepan with all the ingredients mentioned under 'Sauce' and cook till it reduces further till slightly thick & glossy. If you feel that the stock is too much and hasn't greatly reduced or thickened you can quick fix this by adding 1 tablespoon of cornstarch mixed in 2 tablespoons of warm water. Cook for a couple of minutes till the cornstarch does its trick and helps thicken the sauce quickly.

  5. Now mix the sauce with the ribs and return it back to the oven for another 10 minutes. This will help the sauce coat the ribs and help them absorb the new flavours.
  6. Serve hot garnished with chopped spring onions
Recipe Notes


Take care not to add too much salt to the pork ribs while marinating as the soy sauces will have salt in them.